Hello Bacon Lovers! Ready for something YUMMY for dessert?
Yep today it’s a dessert I’m sharing. This is a perfect FALL dessert and while it has a ton of ingredients – I think once you read them and realize how yummy they will all go together in a recipe, you’ll want to try this. Bacon and pumpkin are a GREAT combination too so it’s hard to “MISS” with this one! Ready??
Bacon Gingerbread Sponge Cakes
- For The Sponge Cakes:
- 6 large eggs, separated
- 1/2 cup plus 2 tablespoons sugar
- 1/4 cup dark brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon dark molasses
- 1 teaspoon bourbon vanilla extract (regular vanilla extract is fine if you don’t have the boozy kind)
- 3/4 cup all purpose flour
- 3/4 cup Hickory Smoked Bacon (or your favorite bacon whatever it may be), finely chopped
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 3/4 cup chilled whipping cream
- 1/4 cup chilled greek yogurt (greek yogurt has a different texture and taste and is just extra yummy but you can use any PLAIN yogurt)
- 1/4 cup powdered sugar
- 2 tablespoons dark brown sugar
- 2 tablespoon Maple Syrup
- 3/4 cup hickory smoked bacon (or whatever kind you like), finely chopped
- Preheat oven to 350F. Place cupcake papers in 12 cupcakes slots.
- In a stand mixer, whisk yolks, 1/2 cup sugar, and brown sugar in large bowl until mixture falls in heavy ribbon, about 5 minutes. Add in melted butter, molasses and vanilla until incorporated then sift the flour, baking powder, spices and salt over yolk mixture. Fold in gently, then Fold in the bacon bits. Using clean dry beaters, whisk the egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add the remaining 2 tablespoons sugar and whisk until stiff, but not dry. Fold the egg white mixture into yolk mixture in 3 additions until well combined.
- Fill each cupcake paper 3/4 full with the sponge cake batter, about 1/4 cup each. If you have extra, you can fill more cupcake wrappers.
- Bake cake until tester inserted into center of cake comes out clean, about 15 or 20 minutes. Let them cool for 5 minutes, then remove the cakes from the tray. Remember, these are sponge cakes so they will deflate a bit as they cool. That is normal.
- While the sponge cakes are cooling, beat together the whipping cream, greek yogurt, powdered sugar, brown sugar and maple syrup in a bowl until smooth. Fold in the bacon bits. Once the cakes are cool, pipe on the frosting how ever you’d like. Enjoy or as or top each sponge cake with any extra bacon you may have!
Doesn’t this sound incredible? Seems like a perfect Fall treat……………………………GO FOR IT!
Happy Saturday – see you next week! I’m getting ready for BACONWEEN!